CHICKEN CUTLET

ahaaafood

Cutlet refers to cooked meat in Indian cuisine. The cooked meat is cooked with onions ,garlic paste, potatoes, coriander leaves and spices. Then it is dipped in egg whites and rolled in bread crumbs And deep fried in oil.

Chicken is a source of lean, low fat protein and is full of vitamins and minerals. The protein in chicken leads to muscle growth and development. Chicken has phosphorus along with calcium which are good for bones. It increases immunity, heart healthy and good for growing children

INGREDIENTS

• Chicken breast.                             1
• Bread slices                                     5
• Onion finely chopped                 1
• Potato small                                   1
• Garlic and Ginger paste             2 tsp
• Green chilies finely chopped   2-3
• Egg white.                                       1
• Coriander leaves chopped.      2 tbsp
• Garam masala powder.             1 tsp
• Turmeric powder.                       1/4 tsp
• Salt to taste
• Oil for deep frying

METHOD

Cook the chicken breast and shred it. Keep it aside. Boil the potato and mash it. Keep it aside. Blend the wheat bread slices in a blender to fine bread crumbs. Divide it into 2/5 and 3/5. Finely chop onions, green chillies and coriander leaves.

ahaaafood

Heat 2 tsp oil in a  kadai/ deep frying pan add the finely chopped onion and sauté till it becomes transparent. Add turmeric powder, chillies, garlic ginger paste and sauté for a minute. Add the mashed potatoes, minced chicken, garam masala powder, chopped coriander leaves and salt. Mix the mixture well and sauté till everything is incorporated well. Turn off the fire.

ahaaafood

When the mixture cools down, add 2/5 of the bread crumbs and mix it well.

ahaaafood

Make it into lemon size balls and flatten it into thick patties.

ahaaafood

Spread the egg white into a plate. In another plate spread the remaining(3/5) bread crumbs. Dip each patties into egg white then into the breadcrumbs. Coat all the patties nicely with bread crumbs. Keep it in the refrigerator or freezer for  3-4 hrs.

ahaaafood

ahaaafood

Bring the cutlets to room temperature. Heat oil in a deep frying pan. Add the cutlets into the oil and deep fry on both sides till golden brown.

Serve hot and crispy cutlet with tomato sauce.

• Note: the patties can be stored in the freezer.
• Before frying them bring into room temperature.
• You can shallow fry them too after greasing a nonstick tawa/pan with little oil.

RICE VERMECELLI WITH CHICKEN

Rice vermicelli are also known as rice noodles or rice sticks. They are made from rice and in the form of very thin rice noodles. They are used in soups, stir fry and salad.

INGREDIENTS

Chicken breast fillet  cut in cubes                   150 gm
Rice vermicelli                                                        150 gm
Sweet corn kernels( boiled)                              2 tbsp
Capsicum   cut in cubes                                       2 tbsp
Spring onion                                                            2 tbsp
Garlic cloves                                                            5-6
Worcestershire sauce                                          2 tbsp
Tomato sauce                                                         2 tbsp
Soya sauce                                                               3 tbsp
Olive oil                                                                     1 tbsp
OR Sesame oil                                                          2 tsp
Pepper powder                                                       2-3  tsp
Chilli flakes (optional)
Salt to taste

METHOD 

In a large bowl of warm water place the noodles or 15-20 minutes or till they become soft but a bit crunchy. Drain in a colander and keep it aside.

Heat a tsp of oil on medium heat in a large wok and add the garlic. Saute for 2-3 seconds, then add capsicum and sweet corn kernels stir fry for a minute and transfer to a bowl.

Add  a tsp oil  and chicken and stir fry for 3-4 minutes or until cooked. Add 1 tsp of tomato sauce, 1 tsp soya sauce, 1 tsp worcestershire sauce and salt

Add the vegetables, vermicelli, soya sauce, tomato sauce and worcestershire sauce . Toss and mix them well. Add pepper powder or chilli flakes. If needed add salt.

Garnish with spring onions. Serve immediately.

CHICKEN PARMESAN

Chicken Parmesan is an Italian dish based on chicken. It consists of chicken cutlets, tomato sauce and cheese. It can be served between bread or with pasta.

This dish is very easy to make and kids will love to eat with their bread or pasta. My version is little different I have added two layers of tomato and chicken cutlets, instead of basil leaves I have added cilantro/ coriander leaves. Instead of mozzarella cheese I have added a combination of cheddar and mozzarella cheese.

INGREDIENTS

Chicken breast                                    1
Egg                                                        1
Coriander leaves/basil leaves          2 tbsp
Parmesan cheese                                6-7 tbsp
Mozzarella cheddar cheese               50 gm
Bread crumbs                                      1 tea cup
Olive oil                                                 1/2 tea cup

FOR THE SAUCE

Tomatoes big                   4
Onion grated                   1
Garlic                                4-5
Oregano                            1 tbsp
Olive oil                            1 tbsp
Salt to taste

METHOD

How to make the sauce:

Blanch the tomatoes in hot water, take out the skin and when it cools down blend it in a smooth puree. On medium fire heat add 1 tbsp olive oil in a skillet/kadai .Add grated onions and saute for 2-3 minutes. Add minced garlic and saute for two seconds. Add the tomato puree cover and cook for 5-8 minutes or until the sauce becomes thick. Add salt and oregano. Turn off the fire.

How to make chicken cutlets:

 















Slit the chicken breast in between. Place the chicken breast in between two layers of plastic wrap. Use a meat hammer/ rolling pin to pound the chicken pieces.Pound it to an even thickness. Cut it into 6-7 smaller pieces. Sprinkle salt on both sides. In a bowl mix bread crumbs and 2 tbsp parmesan cheese. In a separate bowl whisk an egg.

Heat 1/2 tea cup olive oil in a saucepan. Add a bread piece and see that oil sizizzles, it should not be very hot. Dip the chicken breast pieces in the bread crumbs and then to egg mixture and gently place in the sauce pan and cook it on medium fire till golden brown. Flip and cook the other side too for 3-4 minutes. Take it out keep it aside.

I have taken a round baking dish of 5 inches in diameter. Coat the bottom of the dish with half of the tomato sauce,spread it evenly.

Arrange half of the golden fried chicken cutlets on top of the sauce, sprinkle 2 tbsp of parmesan cheese and coriander leaves/ basil leaves.

Pour the remaining tomato sauce evenly on top of the chicken cutlets. Sprinkle 2 tbsp of parmesan cheese and coriander leaves/basil leaves on top of the cutlets.

Add slices of mozzarella cheddar cheese and sprinkle 2 tbsp of parmesan cheese. Sprinkle 1 tbsp coriander leaves/basil leaves on top.

Preheat the oven to 180 deg C. Bake for 10 - 12 minutes or until mozzarella cheddar cheese becomes golden brown.   Serve with spaghetti/ pasta/ bread.

Note: Mozzarella cheese is used on top but I have used a combination of mozzarella and cheddar cheese. I have slit and pounded the chicken breast into half in between to make the cutlets so that it cooks well. I have made two layer of tomato, cheese and chicken cutlet combination.

CHETTINAD CHICKEN

First time when I tasted chettinad chicken I was blown away by the delicious taste. But after trying out this recipe several times I did not get the right taste. I was very sure that I was missing out some important ingredient. Ultimately from my friend Uma I learnt this recipe and came to know about the missing ingredient which is known as 'kalpasi' or 'black stone flower'.

Kalpasi/patter ke phool/black stone flower is a spice used in India. It does not have any shape or smell but when tempered in hot oil for curries and gravies it gives out a strong aroma.

INGREDIENTS

Chicken medium pieces                                             1/2 kilo
Onion big finely chopped                                           1
Shallot finely chopped                                                6-7
Tomatoes finely chopped                                           2
Garlic cloves                                                                 5-6
Ginger                                                                            2 inch piece
Kalpasi /stone flower.                                                2-3
Coconut                                                                         1/2 tea cup
Coriander leaves finely chopped                             2 tbsp
Refined oil                                                                    1 -2 tbsp as required
Salt to taste

FOR DRY GRIND

Dry red chillies                          4-6 according to taste
Pepper corns                              2 tsp
Coriander seeds                        2 tbsp
Fennel seeds                              1 tsp
Cumin seeds                              1 tsp
Star anise                                    1/2
Poppy seeds                                2 tsp
Cinnamon                                   2 inch
Cloves                                          4-5
Fenugreek                                   1/4 tsp

METHOD

In a thick bottomed pan/kadai on low to medium heat add coriander seeds and saute for a minute. Add all the other ingredients for dry grind and saute for a minute. Turn off the fire. Take out the ingredients on to a plate and let it cool.

Heat the same kadai add coconut and dry roast till it becomes golden colour. Turn off the heat. After it cools down dry grind  roasted coconut with the above ingredients into fine powder and keep it aside.

Take the same kadai heat 2 tsp of refined oil. Add the finely chopped onion and shallots and saute till it becomes golden brown. Turn off the heat. Blend it in a blender after it cools down.

Blend the tomatoes into puree separately. Keep it aside.

In a mortar and pestle grind the ginger and garlic into  a fine paste. Keep it aside.

Heat a skillet/ kadai heat 1- 2 tbsp of refined oil and add the kalpasi, saute for half a minute on medium to heat. Add onion paste saute for a minute. Add turmeric powder and saute for a second. Add the tomato puree, chicken, ginger garlic paste, salt and dry ground masala. Add two tea cups of water and cover and cook for half an hour on low heat or until chicken is cooked (marinate the chicken for two hours before cooking). Stir once in a way  it should  not stick at the bottom and get burnt. The consistency of the gravy is thick.

When the chicken is done turn off the heat. Garnish with coriander leaves.

Serve with rice/Indian flat bread/bread.

TANGY CHICKEN

Chicken is a source of lean, low fat protein and is full of vitamins and minerals. Chicken breasts are used in making soups, kebabs, stuffing and lot of other boneless dishes.

The recipe given below is a very easy chicken dish. Cook the chicken in its juices with garlic and add all the sauces mixed in cornflour to give a gravy consistency. Season it with salt and chilli powder/ pepper powder according to your taste.

INGREDIENTS

Chicken breast fillet cut  in cubes       150 gms
Soya sauce                                                    2 tbsp
Worcestershire sauce                              2 tbsp
Tomato sauce                                              2 tbsp
Garlic cloves finely chopped                3-4
Chilli flakes/pepper powder                 1-2 tsp
cornflour                                                       1 tsp
Spring onions                                              1 tbsp
Sugar                                                               1 tsp
Olive / refined oil                                      2 tsp
Salt to taste

METHOD

Heat oil in a wok /kadai add garlic and saute for 3-4 seconds.

Add the chicken cubes and saute till the juice of the chicken is fully reduced.

Add cornflour in 1 tbsp water and add all the sauces, mix well. Add this to the chicken and cook till the chicken pieces are nicely coated with the sauce. Add a tsp sugar.

Add chilli flakes/pepper powder and salt. Turn off the heat.

Garnish with spring onions.

CHICKEN MEAT BALLS

Parmesan cheese is one of the hardest cheese and sometimes the hard parts of the crust are simmered in the soup. It is grated over dishes, stirred into soups and risottos or eaten on its own. Chicken is a source of lean, low fat protein and is full of vitamins and minerals.

In this dish chicken meat balls are cooked in thick tomato sauce. Parmesan cheese, celery and mint leaves gives the meat balls a distinct taste.

INGREDIENTS

FOR THE CHICKEN MEAT BALLS

Ground chicken                                 150 g
Fresh parmesan cheese, grated      30 g
Fresh breadcrumbs                           1 tea cup
Garlic cloves, crushed                       3
Egg white                                             1
Fresh mint, chopped                         1 tbsp
Fresh celery, chopped                       2 tsp
Olive oil                                                3 tbsp
Salt as per taste
Pepper powdered                               2 tsp

FOR THE TOMATO SAUCE

Olive oil                                         2 tsp
Onion finely chopped                 1
Tomatoes, chopped                      500 gm
Bay leaf                                           1 no.
Celery                                              1 tbsp
Black pepper, coarsely ground  2 tsp

METHOD

In a bowl mix chicken mince, parmesan cheese, egg white, bread crumbs, garlic, salt, pepper, celery and mint leaves. Make it into small balls and chill for half an hour.

Heat oil in a shallow pan and fry the chicken meat balls until they are golden brown. Turn and fry. Drain it in a tissue paper.

For the sauce heat tsp olive oil and add onions, bay leaf, garlic and celery. Fry till onion changes colour. Add the tomato, pepper and salt,cover and cook on low fire for 15- 20 minutes . Stir occasionally. Remove the bay leaf.

Add the meat balls in the tomato sauce and cook for another 10 - 15 minutes.

Tasty chicken meat balls are ready. Serve with noodles/spaghetti.

CHICKEN DRUMSTICKS

Chicken is a source of lean, low fat protein and is full of vitamins and minerals.

This recipe is easy to prepare. Chicken drumsticks are marinated with spices and shallow fried. The longer the chicken is marinated it will give a good flavour and taste.

INGREDIENTS

Garlic                                             3
Ginger                                           1
Coriander leaves chopped    3 tbsp
Cardamom                                  1
Cloves                                           2
Cinnamon                                   1 inch
Chicken drumsticks                2
Vinegar                                        2 tsp
Red dry chillies /pepper      2
Salt to taste
Olive oil/ refined oil               1 tbsp

METHOD

Grind ginger, garlic, cardamom, cinnamon, red dry chillies, cloves, coriander leaves and add little water into a smooth paste. Keep the ground paste aside.

Wash the chicken drumsticks in water. Make cuts/incisions in the chicken. In a bowl marinate the chicken drum sticks with salt, vinegar and ground paste. Marinate overnight or for 4-5 hours.

In a frying pan add 1 tbsp oil and  shallow fry the chicken drumsticks. On low heat cover and cook for 10 -15 minutes. Flip and cook the other side for ten minutes or till it is done.

Serve hot with any flat bread.

CHICKEN KATHI ROLL

Kathi rolls originated in kokatta and it is basically street food. Originally Parathas or Indian bread coated with egg  are stuffed with kebabs. Over the years it has evolved and now any stuffing in Indian bread is called a kathi roll.

In this recipe I have stuffed the roll with crunchy vegetables and boneless chicken. Chicken is prepared in indo-Chinese style. Instead of using maida/refined flour I have used wheat flour.

INGREDIENT

FOR THE DOUGH

Wheat Flour           3 tea cups
Ghee                         1 tbsp
Salt
Water as required

FOR STUFFING

Capsicum                1
Cabbage                  1/2 cup
Onion                       1
Carrot                      1
Pepper                     1-2 tsp
Salt to taste
Oil                               2 tsp

FOR CHICKEN MARINATION

Chicken breast                  1
Soya sauce                         1 tbsp
Garlic-ginger paste          2 tsp
Tomato sauce.                   2 tbsp
Pepper/chilli powder
Oil                                        2 tsp

OTHER INGREDIENTS

Egg                              3
Ghee/olive oil/oil

METHOD

Add flour, salt, ghee .Mix well there should be no lumps. Add water and knead it into a dough. Leave for rest for thirty minutes. Make fist size balls(divide into 3 balls)

Wash and cut the chicken into small pieces. Marinate the chicken for 1-2 hours in garlic-ginger paste, soya sauce, tomato sauce and pepper powder.

Wash and julienne all vegetables. (cut in long thin strips).

In a kadhai add oil, add carrot saute for two minutes on medium heat. Add onions, bell pepper/capsicum andsaute for a minute. Finally add cabbage, salt and pepper. Mix well and turn off the fire. The vegetables should be crunchy. Transfer it on to a plate. Keep it aside.

In the same kadhai,wipe it and heat oil. Add the marinated chicken, cover and cook till the chicken is cooked in it juices. Turn off the heat and keep it aside.

Roll out the dough, make it thin and even disk. Put it on a tawa add little oil/ghee, flip and apply oil/ghee. Cook on the other side too. Transfer it on to a plate. Repeat the process with the rest of the dough.

In a bowl add salt and beat one egg. Heat oil on to the same tawa, add the egg on to the tawa and spread it.

Put the disk/roti on top of the egg. Press it well. After a minute transfer it on to a plate. Repeat the same process with the rest.

Place the roti egg side up on a plate. Place some vegetables and chicken on one end. Roll the roti and serve it immediately.

CHETTINAD CHICKEN

First time when I tasted chettinad chicken I was blown away by the delicious taste. But after trying out this recipe several times I did not get the right taste. I was very sure that I was missing out some important ingredient. Ultimately from my friend Uma I learnt this recipe and came to know about the missing ingredient which is known as 'kalpasi' or 'black stone flower'.

Kalpasi/patter ke phool/black stone flower is a spice used in India. It does not have any shape or smell but when tempered in hot oil for curries and gravies it gives out a strong aroma.

INGREDIENTS

Chicken medium pieces                                             1/2 kilo
Onion big finely chopped                                           1
Shallot finely chopped                                                6-7
Tomatoes finely chopped                                           2
Garlic cloves                                                                 5-6
Ginger                                                                            2 inch piece
Kalpasi /stone flower.                                                2-3
Coconut                                                                         1/2 tea cup
Coriander leaves finely chopped                             2 tbsp
Refined oil                                                                    1 -2 tbsp as required
Salt to taste

FOR DRY GRIND

Dry red chilies                          4-6 according to taste
Pepper corns                              2 tsp
Coriander seeds                        2 tbsp
Fennel seeds                              1 tsp
Cumin seeds                              1 tsp
Star anise                                    1/2
Poppy seeds                                2 tsp
Cinnamon                                   2 inch
Cloves                                          4-5
Fenugreek                                   1/4 tsp

METHOD

In a thick bottomed pan/kadhai on low to medium heat add coriander seeds and saute for a minute. Add all the other ingredients for dry grind and saute for a minute. Turn off the fire. Take out the ingredients on to a plate and let it cool.

Heat the same kadhai add coconut and dry roast till it becomes golden colour. Turn off the heat. After it cools down dry grind  roasted coconut with the above ingredients into fine powder and keep it aside.

Take the same kadhai heat 2 tsp of refined oil. Add the finely chopped onion and shallots and saute till it becomes golden brown. Turn off the heat. Blend it in a blender after it cools down.

Blend the tomatoes into puree separately. Keep it aside.

In a mortar and pestle grind the ginger and garlic into  a fine paste. Keep it aside.

Heat a skillet/ kadai heat 1- 2 tbsp of refined oil and add the kalpasi, saute for half a minute on medium to heat. Add onion paste saute for a minute. Add turmeric powder and saute for a second. Add the tomato puree, chicken, ginger garlic paste, salt and dry ground masala. Add two tea cups of water and cover and cook for half an hour on low heat or until chicken is cooked (marinate the chicken for two hours before cooking). Stir once in a way  it should  not stick at the bottom and get burnt. The consistency of the gravy is thick.

When the chicken is done turn off the heat. Garnish with coriander leaves.

Serve with rice/Indian flat bread/bread.